Sakura Buffet
9764 Atlantic Blvd, Jacksonville, FL 32225 · Permanent Food Service · License 2615088
What drove the grade
Clam/mussel/oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection4 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags not marked
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Emailed to operator, printed at time of inspection
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Egg rolls and general chicken.made previous morning
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
High temperature rinse only reaching 150f per manufacturer minimum is 180f
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Mussels and salmon thawing at room temperature, placed back in reach in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scooper in water 77f for sushi rice. Water discarded
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple personal drinks, opened energy drinks,over prep area Oman's on prep tables, moved
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone stored on sushi make station, phone removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.